Gazpacho de Bacalao (Salted Codfish Gazpacho)

2 pounds salted codfish, boiled to remove salt, deboned, chopped
4 eggs, boiled, finely chopped
2 large tomatoes, finely chopped
¼ cup spanish olives, finely chopped
1/4 cup cilantro, finely chopped
1/4 teaspoon dried oregano, crushed
1 cup roasted red pepper, finely chopped
2 cups potato, boiled, chopped
1 cup onion, finely chopped
1 cup extra virgin olive oil  
¼ cup wine vinegar
1 avocado, chopped

In large serving bowl, mix all ingredients together minus avocado.
Taste and reseason if necessary.
Chill until ready to serve.
Top with avocado when serving.
Gazpacho de Bacalao (Salted Codfish Gazpacho)
Puerto Rican Recipes